Cookery Books

Book SynopsisA FINANCIAL TIMES AND SPECTATOR BEST DRINK BOOKS OF THE YEAR 2024''The book follows the seasons, and does a smart job of being elegiac and a little magical without trying to deny modernity'' Financial Times, Drinks Books of the Year''A poetic meditation on the public house ... an appreciation of what makes a pub great'' Spectator, Drinks Books of the YearA splendid book, ruminative, delightful and as full of good cheer as the best pub. Mail on SundayA genial ramble of a book ... a paean to the pub and its crucial role in community life. Country LifeEver since he was old enough to enjoy them, award-winning journalist and beer-expert Adrian Tierney-Jones has been visiting and drinking in pubs all over the country.As the world opened up post-Covid and we were all finally able to return to our locals, Adrian''s love for this British institution burned even brighter and he promised himself he would travel around the UK in search of the best pub he could find.The story of one man through the year and his travels to all corners of the country, A Pub For All Seasons follows Adrian as he visits far-flung corners of the country. From mellow, gentle pubs in autumn and dim, cosy spots in winter to bright, lively bars in spring and wondrous, buzzing gardens in summer, Adrian speaks to locals and landlords, hears unique sounds and stories, and samples food, drink and atmosphere. He watches the wild and beautiful similarities, differences between pubs, and notices how they all shift, tonally, throughout the year.And what started as a simple quest to find a nice place to sit and drink, ends up revealing to Adrian so much more: the secret to what truly makes the perfect British local across the four seasons.A hymn to the unique charms of the British pub ... Elegiac, moving and as satisfying as a cool pint of Harvey''s Best on a hot Summer''s day. Henry JeffreysAdrian Tierney-Jones doesn''t just visit pubs - he inhabits them and gives them a voice, allowing them to tell us how they act as the cornerstones of culture and community. Pete BrownProfound, personal and powerful. Beer Insider

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Book SynopsisThis Companion provides an engaging and expansive overview of gustation, gastronomy, agriculture and alimentary activism in literature from the medieval period to the present day, as well as an illuminating introduction to cookbooks as literature. Bringing together sixteen original essays by leading scholars, the collection rethinks literary food from a variety of critical angles, including gender and sexuality, critical race studies, postcolonial studies, eco-criticism and children''s literature. Topics covered include mealtime decorum in Chaucer, Milton''s culinary metaphors, early American taste, Romantic gastronomy, Victorian eating, African-American women''s culinary writing, modernist food experiments, Julia Child and cold war cooking, industrialized food in children''s literature, agricultural horror and farmworker activism, queer cookbooks, hunger as protest and postcolonial legacy, and ''dude food'' in contemporary food blogs. Featuring a chronology of key publication and histTrade Review'The book is clearly written and full of engaging facts and literary connections.' M. K. Bloodsworth-Lugo, ChoiceTable of ContentsIntroduction: the literature of food J. Michelle Coghlan; 1. Medieval feasts Aaron K. Hostetter; 2. The art of early modern cookery Joe Moshenska; 3. The Romantic revolution in taste Denise Gigante; 4. The matter of early American taste Lauren Klein; 5. The culinary landscape of Victorian literature Kate Thomas; 6. Modernism and gastronomy Allison Carruth; 7. Cold War cooking J. Michelle Coghlan; 8. Farm horror in the twentieth century Michael Newbury; 9. Queering the cookbook Katharina Vester; 10. Guilty pleasures in children's literature Catherine Keyser; 11. Postcolonial tastes Parama Roy; 12. Black power in the kitchen Erica Fretwell; 13. Farmworker activism Sarah D. Wald; 14. Digesting Asian America Anne Anlin Cheng; 15. Postcolonial foodways in contemporary African literature Jonathan Bishop Highfield; 16. Blogging food, performing gender Emily Contois.

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Book SynopsisA wildly inventive (Food & Wine) James Beard Awardwinning chef interprets one of Asia's greatest cuisines for the everyday eaterTrade Review"Inspired by meals he’s eaten in intimate family settings, Serpico here applies his refined restaurant background to home cooking, creating a Korean cookbook meant for the average home cook. . . If your goal this year is to learn Korean home cooking, Serpico has come up with a breezy, savvy way to teach you." -- Dayna Evans - Eater

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Book SynopsisTrade ReviewA handy photographic guide to locating, identifying and preparing wild foods... perfect for families and amateur naturalists keen to hone their foraging skills. * Vegetarian Living *Table of ContentsAn Introduction to Foraging The Ethics and Safety of Foraging Making Good Use of this Book Woodland Coastlines Heathland Meadows Recipes Foraging Calendar Photograph Credits Index

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Book SynopsisCelebrating Chicago''s best restaurants and eateries with recipes and photograph, The New Chicago Chef''s Table profiles signature at home recipes from over 50 legendary dining establishments. A keepsake cookbook for tourists and locals alike, the book is a celebration of Chicago''s farm-to-table way of life.Trade Review"Chicago Chefs Table does an amazing job capturing Chicago cuisine, from street food to the fine dining institutions of the city. Use this book as a guide to experience all that Chicago has to offer."—Paul Kahan, Executive Chef/Owner, Blackbird Restaurant Group (Blackbird, Avec, BigStar, Publican) "Amelia's work accurately captures what we Chicagoans know­­—that our city is one of the world's great food cities. As you turn the pages, you can hear the raucous sounds of bustling dining rooms, watch the seeming chaos of the kitchen at full throttle, and smell and taste culinary creations as diverse the city itself. This book brings us the heartbeat of our food-centric city and lets us peer into Chicago's vibrantculinary soul. As I read it, I couldn't be prouder." —Christopher Koetke, MBA, CEC, CCE; Executive Director, Kendall College School of Culinary Arts; Vice President Laureate International Universities Center of Excellence in Culinary Arts "As a Chicago chef, I am very proud of our ever growing and changing culinary scene. The chefs, stories, and recipes gathered in this book are a great showcase of what our amazing city has to offer!"—Stephanie Izard, Chef/Owner, Girl & the Goat and author of Girl in The Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats and Drinks

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Book SynopsisSpiralizing isn''t just about noodles anymore, so blogger Ali Maffucci satisfies paleo, vegan, vegetarian, and gluten-free diets with 125 healthy recipes for vegetarians and meat-eaters alike. “Ali continues her genius spiralizing but adds in a number of other ways to approach vegetables, to make it easy to get your five (or more!) a day.” —MindBodyGreenFor the first time, Ali Maffucci, founder of the healthy culinary brand Inspiralized, is going beyond expectations—and beyond spiralizing. In this book she shows you a myriad of additional ways to add nutrients to your diet, reach a personal health goal, or just make good-for-you meals at home. Sweet potato slabs replace toast, cauliflower becomes pizza crust, broccoli turns into tots, avocado gets moussed, jackfruit mimics pulled meat—and that’s just the beginning. Among the  brand-new recipes, complete with nutritional information, you’ll find Rainbow Lasagna, Apple French Toast, and Cauliflower Steaks with Chimichurri. Rest assured, Ali still offers up some favorite spiralized dishes, too. Get ready to get your veggies on.

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Book SynopsisCycling fans obsess about climbs and big mountains. They love reading about their tests and tribulations and they love to ride them - a cricket lover can never bat at Lord's, or a football supporter score at Wembley, but any rider can take on the challenge of an iconic mountain. This is Geraint Thomas's inside guide to 25 of the greatest cycling climbs in the world.

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Book SynopsisThe lifeline for all the writers collected here is the ocean's edge. Stephen Crane, Frank Stockton, Norman Duncan, Thomas Raddall, Alistair MacLeod, Silver Donald Cameron and others share blustering tales about ready ships and sailors longing to put to sea. The stories cover both modern and historical events.

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Book SynopsisThe Linda Miron Distad Culinaria Collection, housed at the University of Alberta Libraries, currently consists of more than 3,000 food-related texts from around the world, spanning several centuries. Collecting Culinaria accompanies an exhibit at the Bruce Peel Special Collections Library featuring cookbooks and household guides from the collection, as well as other selected items from the Library's holdings. The catalogue highlights some of the collection's most intriguing texts and their themes, including manuscript cookbooks, dietetics and health, and celebrity chefs. Collecting Culinaria draws from and celebrates this vast and diverse trove of social, cultural, and gastronomic history.Trade Review"Collecting Culinaria is a tribute to an extraordinary trove of historic cookbooks collected by Linda Distad, a University of Alberta librarian who died in 2012. Distad had a mania for heritage recipes; her collection ran to more than 3,000 titles, including the first English-language cookbook published in Canada, The Cook Not Mad, circa 1830.... Recipes date from Roman times, but Culinaria credits an English homemaker, Isabella Beeton, as author of the 'culinary and household management touchstone' that started the whole ball rolling in 1859. Mrs. Beeton’s Book Of Household Management ran to 1,112 pages of recipes, cleaning tips and advice.... Collecting Culinaria is spectacularly illustrated with photos and artwork." [Full review at http://bit.ly/1Li7qFE] -- Holly Doan * Blacklock's Reporter *"Collecting Culinaria offers a wealth of images and history from the collection which ranges from manuscript images to cookbooks centered on food and health to early compilers such as Isabella Beeton whose tips and recipes became household standards, and The Cook Not Mad, which became the first English cookbook to be published in Canada in 1830. This magnificent cookbook history is a top pick for any culinary reference holding..." * California Bookwatch *"...the book functions as a tasting menu, offering readers tantalizing glimpses of the Collection's treasures, whetting appetites for a longer visit and closer scrutiny.... Pages reproduced from the manuscript cookbooks are particularly intriguing..." -- Nathalie Cooke * Canadian Literature, Summer 2015 *

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Book SynopsisIn Red or Green Chile Bible: Love at First Bite, chilinista Harmon Houghton, will introduce and guide you through the wonders, magic and mystique of the chile cuisine with detailed instructions and explanations on how to prepare, cook and serve chiles from aromatic sweetness to a tongue blistering experience and every degree of addictive heat in between to make you feel you are alive. With over 250 recipes for Appetizers, Salsas, Salads, Breakfast, Stews, Entrees, Side Dishes and Postres. You will be able to increase your culinary skills to new highs to please your family, friends and relatives for any occasion. The essential recipes explain the preparation of Red and Green chile form fresh, dried, or ground ingredients into pastes, and sauces that can be prepared in advance for use in any recipe. The ingredient lists will identify the of the pallet of spices, cheeses, legumes, meats, sweeteners and flavors you can use to spice your chile and create aromatic, pungent, and taste sensation.

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Book SynopsisHome is where the heart ought to be. But nowadays too many of us are missing the human connection and emotional replenishment that only a rewarding home life can bestow. Designer Rosanna Bowles wants to change that. In Coming Home, she shares a year-round plan for establishing traditions—and, in the process, making memories—that will restore home to its central place in your family’s life. Taking her cues from the seasons’ changing moods—spring’s awakening, summer’s vibrancy, fall’s bittersweet transition, and winter’s introspection—Bowles creates a calendar of activities, rituals, and celebrations that will bring you back home in the deepest and most fulfilling sense. And because the table is where family and beloved friends most often come together, she provides more than fifty favorite recipes—for simple family meals and sumptuous holiday feasts—that deliciously express each season’s character.

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Book SynopsisNo gamble here as you stack your chips next to a new favorite recipe dealt to you by Las Vegas Winning visitors. Whet your appetite with these tried-and-true dishes: Fremont Street Shrimp Jambalaya, Vegas Strip Salmon, Winning Walnut Pie, Silver Dollar Pancakes and many more. Includes ''Best Bet tips'' on: Roulette Table, Baccarat, Winning Poker Hands, Craps and more. You''re always a winner with Las Vegas Winning Recipes!

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Book SynopsisHollywood Cocktails is a true toast to Hollywood and the film industry!Paramount Pictures, the oldest Hollywood studio in operation, has released countless award-winning and box office-busting movies that have spanned the age of cinema, from the medium’s silent advent to talkies, color, and CGI blockbusters.In this book, you’ll find: More than 100 cocktails inspired by over 100 iconic films A collection of film facts Detailed recipes that guarantee you’ll never again be wondering what to drink or watch Focusing on iconic films all released by Paramount Pictures, Hollywood Cocktails is a gorgeously illustrated book of star power filled with all things that will delight movie buffs and mixologists alike!

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Book SynopsisDelicious Recipes, Gorgeous Illustrations: This hardcover edition comes with original watercolor illustrations depicting delicious recipes, useful cooking tips, and the history of stale bread.This book is a must-have for meal planners and bread bakers of all skill levels. Stale bread is a great foundation of dozens of recipes, from croutons and bread pudding to bread soup. Learn how to make that loaf of fresh bread last even longer with these money-saving recipes. This hardcover edition comes with original watercolor illustrations depicting delicious recipes, useful cooking tips, and the history of stale bread. Simple to use and easy to make, this informative cookbook is sure to become a cornerstone of your kitchen.

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Book SynopsisDelicious recipes for home chefs who are mindful about the welfare of animals. Now, more than ever, a large percentage of home chefs are conscious of where their food comes from. They want to support farmers and ranchers who do things right and care deeply about the well-being of animals. In line with this holistic approach, Dr. Robin Ganzert, CEO of American Humane-America's first national humane organization-has compiled delicious recipes featuring ingredients that are compassionately produced by farmers, ranchers, and other organizations that are American Humane Certified™. The recipes are constructed around the seasons-summer, fall, winter, and spring-so that whether home chefs are simmering a stew on a cold night or grilling out under balmy skies, they can set a humane table year-round. Compassion and love are the ingredients for a humane table-a setting where American Humane's shared values of treating animals with kindness, respect, and dignity are truly celebrated. The Humane Table is for those home chefs who support these same principles.

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Book SynopsisPlum Bistro, Seattle’s acclaimed vegan restaurant, is known for its delicious and innovative vegan recipes using local ingredients. A beloved local hangout, it’s also a pit stop for out-of-towners, including celebrities like Joaquin Phoenix. This cookbook, now in its tenth year in print stronger than ever, will be completely updated with a refreshed cover design and brand-new title for the anniversary edition paperback release. It features more than 80 of Plum’s flavourful, comforting recipes for brunch, soups, salads, entrées, desserts, and more. Dishes include: Blue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and Ricotta, Barbecue Oyster-Mushroom Sliders with Pickled Onions, Handmade Linguini in Sauvignon Blanc Cream Sauce with King Trumpet Mushroom 'Scallops', Tiramisu Pancakes, Black Plum–Ginger Sorbet with Lemon Cream, And much more!Trade Review"We so appreciate the wonderfully creative recipes in this very beautiful cookbook! The importance of delicious vegan food helps pave the way for those who desire to make the transition from the standard animal-based diet."—Joaquin Phoenix, Academy Award-nominated actor and activist; Summer Phoenix; Rain Phoenix; and Liberty Phoenix"Makini Howell’s cookbook will prove to anyone just how delicious vegan cuisine can be. Her food is flavorful, fresh, and mouthwatering. A must-have for anyone who loves to eat. This is a cookbook I will buying for my friends and family." —Kim Barnouin, co-author of the New York Times Best Seller, Skinny Bitch "The food at Plum Bistro is comfort food, fresh food, tasty and innovative food: a testament to the talented and driven owner and head chef, Makini Howell. It’s one of my favorite vegan restaurants in the world." —India.Arie, Grammy Award-winning singer/songwriter "What Makini does at Plum and as a personal chef is creative, innovative, and satisfying. . . . Instead of seeing ‘vegan’ as a restriction, she has her own style. I never feel like I am missing anything." —Common, Grammy Award-winning actor, author, artist, and activist"I dare you to open this cookbook from Seattle's Plum Bistro to any page and not think the recipe you find there is completely irresistible. Tiramisu pancakes? Check. Cauliflower bisque with fresh fennel? Yes, please. Black plum and ginger sorbet? Oh, you know it. Chef Makini Howell's recipes are vibrant, wholesome, and absolutely popping with all the fresh flavors of the season. ...Oh, and did I mention they're all vegan?"—The Kitchn"From Seattle food icon Makini Howell comes this much-anticipated cookbook, a luscious volume of recipes from the author’s family-owned restaurant, Plum Bistro. Howell’s cooking is all about simple, fresh, and local, and this photo-filled book...showcases such delights as Pesto Plum Pizza, Barbecue Oyster-Mushroom Sliders, and Fresh Blueberry Shortcake. Let the mouthwatering commence."—VegNews"You don't have to be a vegan to love these healthy creations from the famous Plum Bistro."—Examiner.com"This colorful vegan cookbook from Seattle-based Plum Bistro captures the spirit and passion of chef, owner, and life-long vegan Makini Hawell with her recipes for vegan spins on pantry essentials, breakfast favorites, small plates, mains utilizing tofu, tempeh, and seitan, and desserts. Many of the recipes are also gluten-free and soy-free, but the book's luscious photos are sure to whet anyone's appetite, dietary restrictions or no."—Portland Monthly"The vegan chef makes it look easy, with chapters on replacements for conventional staples (egg foam, anyone?), a helpful dissection of meat substitutes, and even a few mostly raw dishes for those in transition. Highlights: tostadas with spicy strawberry avocado relish, and balsamic tofu with white bean sauce and agave pumpkins. Most recipes are soy and/or gluten free and definitely aren’t all broccoli and turnips; expect recipes for sinful—yet morally sound—treats like tiramisu pancakes and tempeh vermouth."—Seattle Metropolitan"These recipes are for dishes full of flavour, texture and colour. Oh, and they’re vegan."—The Montreal GazetteTable of ContentsRECIPE LIST(GF) = Gluten Free | (SF) = Soy FreeFUNDAMENTALSCream Cheese Crème Fraîche (GF)Egg Foam and Green Egg Foam (SF/GF)Green Egg Foam Water (SF/GF)Sweet Soy Cream (GF) Savory Soy Cream (GF) Savory Rice Cream (SF/GF) Sweet Rice Cream (SF/GF) Basil Soy Ricotta (GF)Agave Balsamic Vinaigrette (SF/GF) Basil-Walnut Pesto (SF/GF)Roasted Garlic Cloves Two Ways (SF/GF)Raw Tofu Relish (SF/GF)Garlic-Ginger Oil (SF/GF) BEGINNINGSChocolate Crepes with Cream Cheese Crème Fraîche, Sliced Bananas, and Chocolate Maple Butter (GF)Good Old-Fashioned Blueberry Pancakes (SF/GF)Good Old-Fashioned French Toast Stuffed with Strawberries and Sweet Soy CreamTiramisu PancakesFig Crepes with Ricotta, Arugula, and Agave Balsamic (GF)Pesto Plum Pizza with Balsamic ArugulaHeirloom Tomato Toasts with Oregano, Grapes, and Ricotta SoyOyster Mushroom Scramble with Sweet Peppers, Onions, and Fresh Tofu (GF)Savory French Toast “TLT”SALADS AND SOUPSGrilled Black Plum and Jicama Salad with Radicchio (GF)Quinoa-Millet Cherry Salad (SF/GF)Polenta and Orange Salad with Fennel Salsa (GF)Apple Ginger Salad (SF/GF)Avocado Salad with Seitan BitesBlood Orange and Fresh Tofu Salad (GF) Roasted Beet and Blood Orange Salad with Cilantro Pesto (SF/GF)Grilled Peach and Arugula Salad with Soy Ricotta and Grilled Sourdough ToastCreamy Millet Corn Chowder (SF/GF)Habanero Yam Soup (GF)Cauliflower Bisque with Fresh Fennel (GF) Raw Kale and Seaweed Salad with FreshTofu and Ginger-Garlic Oil (GF) SMALL PLATESCharred Broccolini (SF/GF)Smashed Purple Potatoes with Parsley (SF/GF)Chai-Spiced Yam Bruschetta with Crunchy Kale (SF)Oven-Roasted Cherry Tomatoes with Thyme on Toast (SF)Spicy Chili-Lime Edamame (GF) Curried Red Yam Fries (SF/GF) Grilled Wild Mushroom Toasts Charred Brussels Sprouts and FingerlingPotatoes with Crispy Smoked Tofu (GF)Jerk Tofu and Roasted Yam SlidersBarbecue Oyster Mushroom Sliders with Pickled OnionsManna Bread with Raw Tofu Relish and Cherry SalsaTOFU, TEMPER & SEITANSpicy Peach Tofu and Tempeh with Charred Purple BeansBalsamic Tofu with White Bean Sauce and Agave Pumpkins (GF)Pesto Tofu with Smashed Purple Potatoes and Charred Asparagus (GF)Hazelnut Tofu and Tempeh with Millet and Blueberry SaladTempeh VermouthApple Tempeh FilletsChimichurri Seitan SteaksOregano and Parsley Grilled Seitan Steaks TRANSITIONAL RAWRaw “Lasagna” with Basil-Walnut PestoKale Pesto “Pizza”Raw Tostadas with Spicy Strawberry Avocado Salad and Cilantro Relish (GF)Jicama Avocado “Ravioli” with Peach and Watermelon Salsa (GF) PASTAFresh Spinach Pasta (SF)Handmade Linguini in Sauvignon Blanc Cream Sauce with King Trumpet Mushroom “Scallops”Roasted Yam Ravioli with Apple Tempeh Fillets and Chanterelle Cream SaucePlum’s Smoky MacGRAINSMillet-Stuffed Baby PumpkinsGrilled Spelt Crust Pizza with Pears and RicottaBlue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and RicottaQuinoa Risotto with Panko-Fried PortobellosWhite Bean and Summer Rye Chops Salad with Pesto-Grilled Eggplant (SF) DESSERTSToasted Chocolate Bread with Cream Cheese Crème FraîcheSautéed Rosemary Plums with White Wine and Blueberry Butter Sauce (GF)Oven-baked Peaches and Cream (GF)Peppered Agave Figs (GF)Everybody-Dives-In Chocolate Chip Brownies (SF/GF)Strawberry Crepes with Custard Sauce (SF/GF)Black Plum–Ginger Sorbet with Lemon Cream (SF/GF)Fresh Blueberry Shortcake AFTERWORDVegan Frankfurter and Smoked Yam Puppy Treats

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Book SynopsisWith this cookbook on your kitchen counter, you’ll prepare delicious chicken suppers with confidence and ease. Author Stacie Billis’ light, funny, and instructional tone takes the intimidation factor out of working with chicken, whether you’re breaking down a bird or roasting it whole. Each chapter is chock-full of tips and tricks that use a wide range of techniques, from braising and roasting to grilling, slow cooking, and sheet-pan cooking, and all fifty recipes focus on tender meat infused with flavor. Keep roasted chicken classic, or give it pizzazz with the addition of a savory compound butter. Get perfectly crispy tenders without frying or give fajitas with lime crema the sheetpan treatment for easy prep (and cleanup). Other favorite recipes include Chicken Thighs with Maple–Cider Vinegar Glaze and Fennel-Apple Slaw, Sheet Pan Shawarma, Chicken Parmesan Meatballs, Green and White Chicken Chili, Peachy Sriracha Sticky Wings, and Pineapple Chicken Salad with Green Beans and Toasted Coconut. With colorful photographs of every recipe providing ample inspiration, Winner! Winner Chicken Dinner will help you master the classics and discover new favorites for every occasion, from a casual dinner party to a backyard cookout.

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Book SynopsisHow much do you really know about how the human body works and how it reacts to food, exercise, nutrition, and the environment? While most people have read about at least one fad diet, they're left wondering about the greater biochemistry, psychology, sociology, and physiology of the obesity crisis in the United States. Gut Reactions by chemist Simon Quellen Field shows readers how their bodies react to food and the environment and how their brains affect what and how much they eat. It reveals why some diets work for some people but not for others, based on genetics, previous weight history, brain chemistry, environmental cues, and social pressures. It explores how dozens of hormones affect hunger and satiety and interact with the brain and the gut to regulate feeding behavior. And it explains the addictive nature of foods that interact with the same dopamine and opioid receptors in the brain as cocaine, heroin, amphetamines, and nicotine. Whether you’re looking to lose weight, put on muscle mass, or simply understand how your metabolism or gut microbiome impact your food cravings, Simon Quellen Field has the scientific answers for you. Trade Review"Impressively informed and informative." -- Midwest Book Review"a good book for those who want to understand the science behind obesity." -- Manhattan Book Review

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Book Synopsis"The first shake shop mystery delivers all the delectable ingredients cozy mystery fans crave. This terrific series debut is certain to tempt the reading palates of fans of Cleo Coyle, Sarah Graves, and the much-missed Diane Mott Davidson."-Library Journal, STARRED Review for Pint of No ReturnThe second book in the Shake Shop Mysteries-a new murder in town has Trinidad Jones thrown for a scoop!It's Alpenfest in Upper Sprocket! Yodelers are congregating in the square, tourists flocking to the town, and Trinidad Jones is scooping up some fall flavors at her Shimmy and Shake Shop.The cherry on the sundae is her upcoming feature in The Scoop magazine. She's determined to serve up the perfect interview, but it won't be easy, thanks in part to her meddling Cuban grandfather Papa Luis who has decided to make Sprocket his home for the foreseeable future. Papa Luis has set himself up as a taxi driver in his classic 1951 Buick.But things take a turn when Papa Luis tells her he's found a corpse in his trunk. Upon closer investigation, they realize the body has disappeared. With the assistance of Juliette and Bonnie (her sisterhood of exes) and the way too handsome nut farmer Quinn Logan, Trinidad must solve the mystery of the disappearing corpse, before her father is up to his neck in a murderous mess.Praise for Pint of No Return, Book 1 of the Shake Shop Mysteries:"Murder offers the heroine a surprisingly fresh start in this charming series kickoff" -Kirkus Reviews"A delicious charmer featuring a triple scoop of murder" -Library Journal

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Book SynopsisA collection of super-flexible recipes that encourage confident, intuitive cooking, minimize food waste and show how you can create delicious home-cooked food day-to-day. Want to save time, money and energy by using up your existing food stocks rather than constantly grocery shopping and then struggling to use up leftovers? Here Megan Davies shows how, by helping you develop intuition for using what you already have in your kitchen. She shares her vibrant, accessible and, most importantly, flexible recipes for kitchen-foraged meals that can be rustled up just by looking in the fridge or store cupboard. Each recipe has a highly inventive ingredients table, showing how to swap and substitute ingredients, depending on what you have to hand, making it easy to ring the changes and work with what you have. Cooking this way is something that comes naturally to Megan and here she shares her secrets, to equip you with the skills and tricks needed to make your own food go further, whilst at the same time refreshing your weeknight meal roster and enjoying some weekend feasting.

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Book SynopsisThe Table Comes First is at once a celebration of the rituals of eating - the scene of families, friends, lovers coming together, or breaking apart, the core of our memories - and an exploration of the extraordinary transformations that our notion of what makes food 'good' has undergone. Taking the reader from the birth of the restaurant in 18th century France to the molecular Meccas of Barcelona The Table Comes First is the delightful beginning of a new conversation about the way we eat now.Trade Review'Like the Argentinian [Lionel Messi], Gopnik is always worth watching' Telegraph. * Telegraph *'He may be the best food writer there is. He's certainly the most thoughtful - the most philosophical' Evening Standard. * Evening Standard *'Extraordinary' GQ. * GQ *'Brilliant ... flamboyant and greedy' Independent. * Independent *'Gopnik, a brilliant writer on the New Yorker, makes a passionate case for the centrality of the table to our lives, and the binding force of sitting down to the 'nightly miracle' of dinner' Sunday Times. * Sunday Times *'Gopnik writes beautifully ... this is a lovely history of the way we think about all sorts of things' William Leith. * William Leith *'His writing here is a high-glazed wonder' Kathryn Hughes, Guardian. * Guardian *'These are personal essays in the fullest sense of the word, sieving the big subjects of the book's subtitle - family, France, food - through one man's well-furnished mind' Guardian. * Guardian *'He may be the best food writer there is. He's certainly the most thoughtful - the most philosophical' Evening Standard. * Evening Standard *Table of ContentsA Small Starter: Questions of Food. COMING TO THE TABLE: Who Made the Restaurant? What's the Recipe? E-mail to Elizabeth Pennell - Anchovies, Bacon, Lamb. CHOOSING AT THE TABLE: How Does Taste Happen? E-mail to Elizabeth Pennell - Lamb, Saffron, Cinnamon; Meat or Vegetables? E-mail to Elizabeth Pennell - Chicken, Pudding, Dogs; Near or Far? E-mail to Elizabeth Pennell - Salt, Pork, Mustard. TALKING AT THE TABLE: In Vino Veritas? E-mail to Elizabeth Pennell - Potatoes, Steak, Air; What Do We Write About When We Write About Food? What Do We Imagine When We Imagine Food? E-mail to Elizabeth Pennell - Rice, Milk, Sugar. LEAVING THE TABLE: Paris at Last; E-mail to Elizabeth Pennell - Salmon, Broccoli, Repentance; Endings; Last e-mail to Elizabeth Pennell . Reading on the Way Home.

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Book SynopsisCuisine Canada''s Gold Medal for Canadian Food Culture In this new edition, food writer and forager extraordinaire Elizabeth Levinson continues her quest for the best culinary experiences on Vancouver Island and the Gulf Islands. With over thirty new destinations to visit, this award-winning guidebook takes you from neighbourhood coffee shops, bakeries and fine bistros to chocolate makers and lively farmers'' markets. Meet the devoted local growers, wine makers and chefs, many of whom have left behind high-profile careers in other fields to dedicate themselves to the land and to producing delicious local food. Meant to inspire readers to savour and explore the best that the islands have to offer, An Edible Journey belongs in every foodie''s knapsack.

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Book SynopsisBackpackers need to travel light whereas others can afford to take along more equipment in their vehicle or canoe. Tim caters for this and suggests different equipment lists and cooking techniques to cover the different approaches. Whether you are planning extended backwoods trips or simply an adventure with your children in the back garden this book will be an invaluable companion.

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Book SynopsisIt's time to ditch the quick-fix diets and make fats work for you! Now, more than ever, we're appreciating and understanding the vital role that fats play in our nutrition but we have to be eating the right types in the right amounts for good health in the long term.In this refreshing take on the most misunderstood macro of all, Nicola Graimes celebrates the right fats, highlighting their numerous health attributes including being an important source of energy, vital for cell growth, hormone regulation, cognitive development and supporting good heart, gut and skin health as well as the diversity and the sheer flavour they add to our meals.Whether you're a fan of a low-fat diet or a high-fat regime, this book dispels many of the myths surrounding fats, including which ones are healthy and the ones to avoid. Nicola also showcases the best ways to prepare and cook with fats for maximum nutrition and flavour.With over 50 delicious and vibrant recipes covering Breakfasts, Small Plates, B

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Book SynopsisFrom breakfast to bedtime the food that we eat and the natural world that we all share have the power to nourish our bodies, nurture our growth and support our health, vitality and survival. But are we taking it all for granted? Are we making the best choices for own bodies and minds, our families, our communities and for the planet? Fighting for food justice and equality, supporting the hard-working hands of organic farmers and food producers, and challenging our beliefs around food, nature and how the two must be balanced, have been Phil Haughton’s mission and passion for over 25 years. It is this passion, alongside the simple pleasure of seeing how food, nature, business and community can all thrive in harmony, that is already being brought to vivid life and enjoyed by thousands in Phil’s award-winning Better Food shops. And now, through a fascinating mix of inspiring personal stories, tempting recipes, helpful tips and insightful contributions from 12 thought leaders and changemakers, he is sharing his passion with you. Join Phil on this uplifting and thought-provoking journey through a colourful celebration of food and nature. His experiences and enthusiasm will open your eyes, make you think, bring on a smile and reconnect you with the joys of food, the wonders of nature, and what it really means to eat well and live better on an incredible planet that’s alive with possibility, potential and plenty.Trade Review"The food that we eat and where it comes from is central to the quality of our lives, and lies at the heart of making the world a better place." - Hugh Fearnley-Whittingstall

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Book SynopsisNuts make the most mundane foods extraordinary. The added crunch or buttery smoothness of a certain nut can change the dish completely. They are versatile, tasty, a great source of protein, available and affordable. This exciting culinary collection has something for everyone, from the seasoned cook to the budding new chef. The recipes are of easy-to-medium difficulty with a few advanced choices, and encompass exotic, savory, sweet, affordable, healthy, organic, vegetarian and meat-lovers specialties. Well-tested, these dishes will get you rave reviews from family and friends. Along with helpful nutritional information and instructions on how to handle, store and toast different types of nuts, a pairing guide is also included so you will learn what food and beverages go well with each type of nut. Sample recipes include Pumpkin Pecan Pancakes, Honey Almond Spread, Sherried Mushroom and Chestnut Soup, Brie and Walnut Stuffed Figs, Chocolate Almond Fudge Cake and many more. With a dish for every occasion, Go Nuts is the first cookbook that features an all-nut cast of culinary delight.

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Book SynopsisIn this mouth-watering collection of seafood recipes, simplicity and great taste are key. For every home cook who has ever been intimidated by seafood, Fish On is a call to foster one''s own tastes and opinions. The book focuses exclusively on preparing and cooking the most commonly harvested seafood found on the Pacific West Coast. Try your hand at dishes with salmon, halibut, snapper (rockfish), cod, prawns, mussels, clams, oysters, Dungeness crab, and scallops. Learn the different cooking methods (poaching, roasting, grilling, planking), and how they work for seafood.A reminder that good and complicated aren''t synonyms, this is the go-to place for tasty recipes using seafood. Sidebars are included throughout the book with interesting facts on the science of cooking, and the nutritional information is included with each recipe for easy reference. Try recipes such as Tequila Lime Grilled Halibut, Thai Curried Mussels, or Drunken Prawns en Flambe. Impress friends and family by serving Tandoori Salmon with Mango Chutney, or Crab Bisque.With accessible and easy-to-make recipes, Fish On is a selection of Pacific Northwest favourites sure to satisfy the seafood lover''s appetite.

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Book SynopsisThere''s nothing wrong with lusting after certain foods if you do it mindfully. Rediscover the joys of your favourite decadent dishes, guilt-free, with chef Debbie Harding''s delicious, easy-to-follow recipes. Debbie Harding''s approach is simple: recipes that excite and tantalize while giving you the tools and information you need to control everything that goes into your food. Cravings includes recipes to satisfy every taste, from salty and sweet to spicy and crispy, and even savoury. To help you along, we''ve included: Nutritional information for every recipe A beverage pairing suggestion for each dish A list of recommended ingredient brands Easy-to-use conversion charts Debbie encourages indulging responsibly while reminding you that it''s okay to celebrate life''s big and small occasions with the foods you truly love.

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Book SynopsisWinner of Best Local Cuisine (Canada) at the 2012 Gourmand World Cookbook Awards The West Coast has an abundance of produce and natural food resources, and some of the most talented and influential chefs in the world. In this colourful cookbook, British Columbia''s top restaurateurs, chefs, and foodies share signature dishes that will inspire cooks everywhere. Meet the province''s well-known and up-and-coming culinary stars as they reveal recipes and stories from their kitchens. Inspired by the popular television program Flavours of the West Coast, the cookbook aims to support the farmers, chefs, and food producers who make the local food scene possible. Divided into sections based on region--River and Sea, Forest and Field, Farm Fresh, and City Cuisine--the pages are filled with photos and recipes by talented foodies who all have one thing in common: a love of fresh, locally inspired cuisine and a desire to share that love with the at-home cook.With recipes from Chef Vikram Vij, owner of Vij''s Restaurant, Vancouver; Carolyn Herriot, author of The Zero Mile Diet; Executive Chef Matthew Batey, Mission Hill Family Estate, Kelowna; Chef Jared Qwustenuxun Williams, Quwutsu''un Centre, Duncan; Chef John Cantin, John''s Place, Victoria; and many others.

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Book SynopsisThis book is at once an exploration, a celebration, and a little-known tale of unity. It presents 150 delicious vegetarian dishes that together trace a fascinating story of culinary linkage. As renowned cookbook writer and teacher Najmieh Batmanglij explains, all have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west. On this highway moved not just trade goods but also ideas, customs, tastes and such basics of life as cooking ingredients. The result was the connecting and enrichment of dozens of cuisines. In this book Najmieh Batmanglij recounts that process and brings it into the modern kitchen in the form of recipes that are venturesome and yet within reach of any cook. They are intended for vegetarian, partial-vegetarian and non-vegetarian alike -- anyone who is looking for balanced, unusual and exceptionally tasty dishes. The book offers a wealth of information derived from the authors extensive research and her travels along the Silk Road during the past 30 years. She complements the recipes with stories, pictures, histories of ingredients, and words of wisdom from her favourite poets and writers of the region. The scope of her culinary journey of discovery is vast -- from Xian in China, to Samarkand in present-day Uzbekistan, to Isfahan in Iran, to Istanbul in Turkey, and to the western-most terminus of the ancient trade routes in Italy. Her recipes -- all of them personal favourites -- include such exotic yet simple fare as Sichuan Crispy Cucumber Pickles; Afghan Boulani, a savoury pastry stuffed with garlic chives; Persian Pomegranate and Walnut Salad; Kermani Pistachio and Saffron Polow with Rose Petals; Chinese Hot and Sour Tofu Noodle Soup; Turkish Almond and Rice Flour Pudding; Uzbek Candied Quince with Walnuts; and Sicilian Sour Cherry Crostata. Fortunately, all the ingredients for these recipes can be obtained at local supermarkets and farmers markets. In recent years America has become a kind of modern Silk Road, where wonderful ingredients from all over the world are available to everyone. Najmieh Batmanglijs cookbook, Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies was mentioned as One of the most exciting cookbooks Ive seen in a while by Yotam Ottolenghi in the Guardian, and her From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the worlds best wine history book of 2007. She has spent the past 33 years traveling, teaching cooking, and adapting authentic Persian and Silk Road recipes to tastes and techniques in the West. She is a member of Les Dames dEscoffier and has taught and lectured throughout the United States. She currently lives in Washington, DC, where she consults with restaurants around the world and teaches master classes in Persian and Silk Road cooking. Her most recent book is Happy Nowruz: Cooking with Children to Celebrate the Persian New Year.

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Book SynopsisDo you think your slow cooker is only useful for making stews and roasts? Think again! This handy appliance certainly isn't new to the scene but have we truly figured out all it can do? Whether you use yours all the time or it's gathering dust on the shelf, this book will get you excited to bring out your slow cooker again. Slow Cooking Beyond Meals expands what you think is possible to make in your slow cooker and brings the hands-off cooking approach to more than just weeknight dinners! This cookbook features 45 fun and exciting recipes that take you into a world where you can make desserts, breakfasts, breads, and even appetizers in this incredibly handy kitchen sidekick.Dallyn Maresco, Executive Food Editor at Best Recipes Media Group, compiles some of her favorite slow cooker recipes that are perfect for nearly any occasion and even brings a little bit of fun back into the kitchen. Everyone in your family will love the slow cooker desserts like Decadent Fudge Brownies, Pecan Pie, and S'mores Dip. Breakfast is a no-brainer with recipes like Baked French Toast Casserole, Vegetable Strata, and Cinnamon Rollsnot to mention staples like Easy Homemade Bread, Creamy Hot Chocolate, and Garlic Pull-A-Part Bread.That's just to name a few of the recipes to look forward to as well as many other delicious recipes to choose from! It's time to bring out your slow cooker because Slow Cooking Beyond Meals is about to be a game-changer!

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